Chicken Stock

1 chicken with neck and giblets
1 large white or yellow onion
2 cloves garlic, cut in half (optional)
3 celery stalks with leaves (cut in half)
3 large carrots (cut in half)
1/2 bunch of parsley
2 bay leaves
1 tsp salt or 2 chicken bullion cubes (less if you wish)
1/4 tsp freshly ground pepper
1/4 tsp poultry seasoning

1. Clean and wash the chicken and place it in a 3 quart heavy pot that has a lid. Cover chicken with water.
2. Add remaining ingredients and bring to a boil.
3. Simmer on low for 2-4 hours.
4. Strain and cool. If you refrigerate the stock it is super easy to remove the fat.

NOTE: The chicken meat can be taken off the bones and used in soups, or make chicken salad with it.
~*~ From Suzy ~*~